This Easy Grilled Shrimp Bowl is a sunny delight! Juicy shrimp cooked to perfection sit on a bed of fresh avocado and corn salsa, making each bite tasty and refreshing.
You can whip this up in no time! I love adding a squeeze of lime for that extra zing. Perfect for warm days or when you want a quick, yummy meal!
Key Ingredients & Substitutions
Shrimp: Large shrimp are perfect for this dish as they grill quickly and have great flavor. You can use any shrimp you like, but shrimp with their shells on add more taste. If you’re not a fan of shrimp, try grilled chicken or firm tofu.
Olive oil: This gives the shrimp a light and tasty coating for grilling. You can swap it with avocado oil or melted coconut oil for a slightly different flavor. If you want to skip the oil, marinate the shrimp in lemon juice instead!
Spices: The smoked paprika adds a nice smokiness. If you don’t have it, regular paprika works too. For heat, consider adding cayenne pepper or chili flakes. Cumin can be replaced with taco seasoning if that’s what you have on hand.
Corn: Fresh corn provides sweetness and crunch. However, frozen corn works just as well; just make sure it’s thawed. If corn is not available, diced zucchini or bell peppers can add a different, fresh twist.
Avocado: This adds creaminess to the bowl. If avocados are hard to find, try using guacamole as a substitute. Mashed beans can also work, giving protein and creaminess!
How Do I Grill Shrimp Perfectly?
Grilling shrimp can be quick and easy, but getting them just right takes some technique. Follow these simple steps for perfectly grilled shrimp every time!
- Preheat your grill or grill pan to medium-high heat. A hot grill helps the shrimp cook quickly without drying out.
- Ensure the shrimp are not too crowded on the grill. They need space to cook evenly, so grill in batches if necessary.
- Don’t overcook! Grill shrimp for about 2-3 minutes on each side until they turn pink and opaque. They cook fast, so keep an eye on them!
- Use a grilling basket for smaller shrimp or veggies to avoid losing them through the grill grates.
- Let them rest for a minute after grilling to allow juices to redistribute before serving.
These tips will help you nail grilled shrimp every time, so you can focus on the vibrant flavors of your dish! Enjoy your meal!
Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients for Your Delicious Bowl:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- Salt and pepper, to taste
For the Corn Salsa:
- 1 cup fresh or frozen corn kernels
- 1/4 cup red onion, finely diced
- 1/2 red bell pepper, finely diced
- 1 jalapeño, seeded and finely chopped (optional)
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- Salt and pepper, to taste
For the Avocado:
- 1 large ripe avocado, mashed or sliced
- 1 tbsp lime juice
- Salt, to taste
For the Creamy Dressing:
- 1/4 cup mayonnaise or Greek yogurt
- 1 tbsp lime juice
- 1 tsp honey or agave syrup
- 1 small garlic clove, minced
- 1 tbsp fresh cilantro, finely chopped
- Salt and pepper, to taste
How Much Time Will You Need?
This fantastic shrimp bowl takes about 15 minutes to prepare and around 10 minutes to cook, making the total time about 25 minutes. It’s a quick, easy meal perfect for busy weeknights or a special occasion!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a medium bowl, combine the shrimp with olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Toss everything together until the shrimp are well coated. Let them marinate while you prepare the other ingredients (about 10-15 minutes).
2. Make the Corn Salsa:
If you’re using fresh corn, char the kernels in a dry skillet over medium heat until they’re slightly browned and sweetened—this usually takes about 5 minutes. If you’re using frozen corn, be sure it’s thawed and drained. In a bowl, mix together the charred or thawed corn with diced red onion, red bell pepper, jalapeño (if you’re using it), fresh cilantro, lime juice, salt, and pepper. Give it a good stir, and set aside.
3. Prepare the Avocado:
In a small bowl, mash the avocado until creamy but still a bit chunky. Mix in lime juice and salt to taste. This will add flavor and prevent the avocado from browning too quickly.
4. Make the Dressing:
In another small bowl, whisk together the mayonnaise (or Greek yogurt), lime juice, honey, minced garlic, chopped cilantro, salt, and pepper until smooth. Adjust the seasoning if needed; this creamy dressing is a delightful topping!
5. Grill the Shrimp:
Preheat your grill or grill pan to medium-high heat. Add the marinated shrimp and grill for about 2-3 minutes on each side, or until the shrimp turn pink and opaque. Make sure not to overcook them!
6. Assemble the Bowls:
To create your bowls, scoop the mashed avocado into each bowl as the base. Add a generous serving of the corn salsa on top, and finish with the grilled shrimp.
7. Serve:
Drizzle the creamy dressing over the shrimp and enjoy immediately!
This Easy Grilled Shrimp Bowl with Avocado and Corn Salsa is not only vibrant and flavorful but also a healthy option that will leave you satisfied and happy!
FAQ for Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Can I Use Frozen Shrimp for This Recipe?
Yes! Frozen shrimp work perfectly fine. Just be sure to thaw them completely before marinating. You can do this overnight in the refrigerator or quickly under cold running water if you’re short on time. Pat them dry before seasoning to help them get a nice char on the grill.
How Can I Adjust the Spice Level?
If you prefer a milder dish, simply reduce or omit the chili powder and jalapeño in the corn salsa. You can also replace them with a pinch of cumin for added flavor without the heat. For those who want more spice, consider adding a dash of cayenne pepper or using a spicier salsa.
Can This Dish Be Made Ahead of Time?
Yes, both the corn salsa and the creamy dressing can be prepared in advance! Store them in airtight containers in the refrigerator. The salsa will keep well for 2-3 days, while the dressing is best used within a week. However, it’s recommended to grill the shrimp fresh for the best texture and flavor!
How Should I Store Leftovers?
If you have any leftovers, store them in separate airtight containers. The grilled shrimp will last in the refrigerator for up to 3 days, and the corn salsa and dressing will keep for about 2-3 days. Reheat the shrimp gently in a skillet or enjoy them cold on a salad!
